Zucchini Quiche with Ham
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g flour
- 3 tablespoons water
- 120 g butter or mararine
- 0.5 teaspoon ½ salt
For covering:
- 600 g zucchini, cleaned and diced
- 4 cloves garlic
- 3 slices ham, cooked
- Herbs your choice (e.g. herbs from Provence)
For the sauce:
- 1 cup sour cream
- 2 egg (s)
- 100 g cheese, rated
- some cream
- salt and pepper
- Herbs (8 herbs, frozen)
- possibly cornstarch
- nutmeg
- Fat for the shape
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from the ingredients for the dough, wrap in cling film and place in the refrigerator for about half an hour.
- In the meantime, heat the oil in the pan, press in the garlic and sauté a little. Add the zucchini and stir-fry the whole thing. If necessary, season with a little salt and pepper. Finally add the ham, but then remove it from the stove so that the ham is warm but no longer seared.
- Mix together the ingredients for the sauce and season well, otherwise it will be a bit bland.
- Take the dough out of the refrigerator, roll it out and line a greased springform pan with it. Pull up the edge about two to three cm. Add the zucchini and ham mixture and pour the sauce over it.
- Bake the quiche in the preheated oven at approx. 180 ° C for approx. 40 minutes, until the sauce sets and is lightly browned on top. If necessary, cover with foil in good time, otherwise it will be too dark.
- Green salad goes well with it.
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